Seared Scallops with Creamy Chimichurri

🥘 Ingredients

• aluminum foil
• bell pepper
  2
• black pepper
• butter
  2 tbsp
• chimichurri
  4 oz
• cooking oil
  1 tbsp
• corn
  2
• feta cheese
  1 c
• lime
  2
• olive oil
  2 tsp
• onion
  1
• paper towels
• salt
  1 tsp
• scallops
  1 lb
• sour cream
  6 tbsp
• sugar
  ½ tsp
• sweet potato
  4

🍳 Cookware

• medium pot
• medium bowl
• large pan
• potato masher
• small bowl

1. 

   1

   Wash and dry all produce. Peel and dice sweet potato into 1/2-inch pieces. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12–15 minutes. Reserve 1/2 cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot and cover to keep warm until ready to mash in Step 5.

   sweet potato: 4
2. 

   2

   While sweet potatoes cook, halve, peel, and very finely dice onion (half of the onion). Quarter lime ; drain and rinse corn . Halve, core, and finely dice bell pepper . In a medium bowl , combine onion, juice from half the lime, a pinch of sugar (big pinch for 4), and a pinch of salt until sugar and salt are mostly dissolved.

   onion: 1, lime: 2, corn: 2, bell pepper: 2, sugar: ½ tsp, salt: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over high heat. Add corn and a pinch of sugar. Cook until golden brown and lightly charred in spots, 4–6 minutes. Cover the pan with a lid if corn starts to pop. Turn off heat; transfer the corn to the bowl with the pickled onion. Wipe out the pan. Add bell pepper, feta cheese , a large drizzle of olive oil , salt, and black pepper to the bowl. Stir to combine and refrigerate until ready to serve.

   cooking oil: 1 tbsp, feta cheese: 1 c, olive oil: 2 tsp, black pepper
4. 

   4

   Pat scallops dry with paper towels ; season all over with salt and pepper. Heat a large drizzle of cooking oil in the pan used for corn over medium-high heat. Add scallops in a single layer and cook until browned and cooked through, 3–5 minutes per side. Turn off heat; transfer scallops to a plate and cover with aluminum foil to keep warm.

   scallops: 1 lb, paper towels, aluminum foil
5. 

   5

   In the pot with the drained sweet potatoes, add half the sour cream and butter . Using a potato masher , mash until smooth and creamy, adding splashes of the reserved sweet potato cooking liquid as needed. Season with salt and pepper and cover until ready to serve. In a small bowl , combine chimichurri and the remaining sour cream.

   sour cream: 6 tbsp, butter: 2 tbsp, chimichurri: 4 oz
6. 

   6

   Divide the corn salad and sweet potato mash between plates in separate sections. Top the corn salad with scallops and drizzle with the creamy chimichurri. Serve with remaining lime wedges on the side.